文档介绍：CONTENT - 4 of 6 内容简介 19. Towel Service 上毛巾 20. Beverage Service 上饮料 21. Wine Temperature 葡萄酒温度 22. Wine by the Glass 杯卖葡萄酒 23. Wine by the Bottle 瓶卖葡萄酒 24. Coffee & Tea Service 咖啡及茶水服务标准 F&B Core Practices 餐饮部核心规范 http:// / 3. Restaurants , Bars & Lounges 餐厅,酒吧,酒廊 CONTENT - 5 of 6 内容简介 25. Serving items ordered 服务所点菜式 26. Refolding of Napkins 整叠口布 27. Refill & Clearing 补充及清理 28. Supplemental Orders 补单 29. Service Delays 服务延误 30. Guest Satisfaction 客人满意度 F&B Core Practices 餐饮部核心规范 3. Restaurants , Bars & Lounges 餐厅,酒吧,酒廊 CONTENT - 6 of 6 内容简介 31. Ashtrays 烟灰缸服务标准 32. Presenting the Bill 呈现帐单 33. Payment 付款 34. Leaving the Table 离台 35. Bidding Farewell 送别客人 F&B Core Practices 餐饮部核心规范 3. Restaurants , Bars & Lounges 餐厅,酒吧,酒廊? Tables are set-up according to the reservations made. Special requirements are prepared, dietary requests are communicated to the culinary team well in advance prior to the start of service. Special set menus are checked in spelling and according to the guest ’ s request. *根据预定设置餐桌,,无拼写错误. PICTURE Photo of table set-up arrangement with Champagne in a cooler table-side and menus on the table 1. Table Set-Up 设台 Food & Beverage / Restaurants , Bars & Lounges 餐饮部/ 餐厅, 酒吧, 酒廊? Side and Service Stations are clean, arranged and well equipped with sufficient mise -en- place. Soiled plates are removed immediately and piling up of dishes should be avoided throughout the service period. *服务台保持整洁,准备足够的用具。用过的盘子及时收走。 2. Service station 服务操作台 Food & Beverage / Restaurants , Bars & Lounges 餐饮部/ 餐厅, 酒吧, 酒廊? Team leaders are clearly assigned to their stations and are in charge to handle orders and delivery of menu items as per service standards set. They are the only ones taking orders or responding to any supplemental guest requests to avoid that guests approached several times for the same request. *主管需了解所分配到的区域,按照每个服务标准负责点单及菜单的传递。只有主管才能给客人点单或回应客人其他要求,以免让客人重复为同一个问题寻求帮助。 PICTURE